Celery Fennel Soup

1. 1

   In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes.

2. 2

   Meanwhile, in large skillet over medium heat, saute celery, fennel slices, and onion in olive oil until tender, about 15 minutes.

3. 3

   Mash potatoes right in the broth mixture in the saucepan with a masher.

4. 4

   Stir in celery-fennel mixture. Heat through. Season with pepper and salt.

5. 5

   Chop reserved fennel tops and use to garnish each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.